Description
Hearty German potato salad celebrates traditional Bavarian flavors with crispy bacon, tangy vinegar, and fresh herbs. Warm, savory side dishes like this will transport you straight to a charming countryside gathering, perfect for summer picnics or family dinners.
Ingredients
Scale
Main Ingredients:
- 2 pounds (907 grams) red potatoes
- 12 ounces (340 grams) bacon
- 1/2 cup (120 milliliters) chopped fresh parsley
Seasoning and Flavor Enhancers:
- 1 tablespoon (15 milliliters) Dijon mustard
- 1/3 cup (80 milliliters) apple cider vinegar
- 1 to 3 tablespoons (15–45 grams) granulated sugar
- 1 tablespoon (15 grams) minced fresh garlic, about 3 cloves
Salting and Spices:
- 1 teaspoon (6 grams) salt, for boiling the potatoes
- 1/2 teaspoon (3 grams) salt, for seasoning the potato salad
- Freshly ground black pepper
Instructions
- Prepare potatoes by thoroughly scrubbing red potatoes, halving larger ones to ensure uniform size. Place in a large pot, cover with cold water, add salt, and bring to a boil. Reduce heat and simmer for 15-20 minutes until fork-tender. Drain and return to pot off heat to allow moisture to evaporate.
- Render bacon pieces in a separate pan over medium heat, cooking until crisp and golden. Use kitchen shears to cut directly into the pan, stirring occasionally. Remove bacon with a slotted spoon, reserving the flavorful grease.
- Create dressing by whisking apple cider vinegar, sugar, Dijon mustard, salt, and pepper into the hot bacon grease. Bring to a gentle simmer, being cautious of potential sputtering. Add minced garlic and cook briefly until aromatic.
- Gently fold cooked potatoes into the warm dressing, ensuring even coating without mashing. Incorporate crispy bacon pieces and freshly chopped parsley, mixing carefully.
- Transfer to a serving dish while warm. The salad is most flavorful immediately after preparation, though it remains delicious as leftovers.
Notes
- Choose waxy potatoes like red or new potatoes to prevent falling apart during cooking.
- Pat potatoes dry after boiling to help dressing adhere better and prevent a watery texture.
- Slice potatoes while still warm to help them absorb the tangy bacon dressing more effectively.
- For a lighter version, use turkey bacon or reduce bacon quantity and add extra herbs for flavor boost.
- Vegetarian adaptation works by replacing bacon with smoked paprika and caramelized onions for depth.
- Serve immediately for best taste, but refrigerated version develops deeper flavor after 24 hours.
- Cool potatoes slightly before mixing to prevent breaking and maintain beautiful potato chunk integrity.
- Add fresh chopped chives or green onions for extra brightness and mild onion kick.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Boiling
- Cuisine: German
Nutrition
- Serving Size: 6
- Calories: 300
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 30 mg